Carrot and pumpkin, next to leek and tomatoes are probably the most obvious vegetables to make soup with, but we don’t mind, do we? It is and stays after all a proven top-notch combination. Never change a winning team, right? 🙂 Or maybe just a little, by playing with the seasoning and the garniture for example, something we did in this recipe.
You can do just about anything with soup. There are hearty, comfort food soups, healthy and even gastronomic bowls. You can decide for yourself in which category today’s soup belongs. It’s up to you anyway, as most soups are super easy to tweak. With only a couple of small twists you can add your own style to a standard recipe. For example, try to vary with the quantity of potatoes to make your soup thicker or more liquid, or finish everything off with sumptuous fish or with sausages, all very tasty and fun. Soup away! 🙂 Read more
During winter, you automatically fancy a nice hot bowl of soup, like a rich hearty soup full of flavor and with a firm texture. The typically forgotten winter vegetables like celeriac and parsnip are perfectly suited for this.
With this recipe, it suddenly doesn’t seem so bad anymore that it is dark early, that it is wet and that there is a cold wind blowing. Install yourself in front of the stove and enjoy every spoonful. You’ll definitely need a spoon, as this is a very thick soup and drinking it is not that handy. ☺
Ideally, this soup should be mixed until it is smooth. You can add crunch and extra flavor by baking or frying some celeriac or parsnip cubes and adding them later.
By finishing the rather crude soup with parsley coulis and some olive oil the plate will immediately look a lot more elegant. The fresh green coulis adds color and life to the pale soup. Parsley and ‘forgotten’ vegetables are a top notch combination by the way.
- ½ celeriac
- 4 parsnips
- ½ potato (can be left out if you prefer your soup less thick)
- 1 onion
- White base of 1 leek
- 1 clove of garlic
- 3 bouillon cubes
- 1,5 liter of water
- A bunch of curly leaf parsley
- Olive oil
- Cut the vegetables and seasonings into cubes.
- Keep aside some of the parsnip and/or celeriac and cut into thin strips.
- Sauté the onion, the leek, the garlic, and the potato in olive oil.
- Add the parsnip and celeriac. Allow to simmer for two to three minutes.
- Add the water and the bouillon cubes. Allow to cook for about 20 minutes on low heat.
- Meanwhile bake the pieces of celeriac and parsnip in olive oil.
- Cook half a bunch of parsley in water. Add some baking soda to make sure that the parsley keeps its beautiful green color.
- Remove the cooked parsley out of the water and put it in a blender or food processor with quite some olive oil. Mix on the highest speed until you get a parsley coulis.
- Mix the soup using a blender or food processor at high speed to get a smooth texture. Do you prefer a soup with chunks? Then use a plain mixer.
- Serve the soup in a deep plate. Top it off with parsley coulis and some pieces of baked parsnip and/or celeriac. Season with salt and pepper if needed.
Peas are some of the most undervalued vegetables, not because they are not tasteful or because people don’t like them, but because the food combinations that we use are often dull (like in combination with carrots, or in soup with smoked sausages). Today we are gladly looking for recipes with a twist, and that is how we have come up with fennel-pea soup. To top it off we will use smoked mackerel, beetroot and sour cream.